BRUNCH SATURDAYS & SUNDAYS WITH LIVE JAZZ
11am-3pm


APPETIZERS

OYSTERS ON THE HALF SHELL/18   
6 chilled oysters, yuzu-kosho mignonette                        

OMELETE DU JOUR/16

PLAT DU JOUR /MP                       

AVOCADO TOAST/9  
crushed avocado, toasted sourdough, radish, cucumber, salad greens
add 2 eggs "up"/14

"EVERYTHING" CROISSANT/16
smoked scottish salmon, cream cheese, "everything" croissant, chives, shaved red onion, tomato

SWEET POTATO HUMMUS/9
roasted sweet potato, chickpeas, tahini, harissa, evoo, pomegranate syrup, char-grilled sourdough

SALMON TARTAR/16
radish, cucumber, wasabi, sake, crème fraîche, sesame, chili, wonton 

FRENCH ONION SOUP/12
caramelized onions, beef broth, thyme, sherry, melted gruyere, croûton

CRÊPE/12                                                                                                                                                      
mushroom filled crêpe, fresh herb beurre blanc   
add jumbo lump crabmeat/8

CHEESE PLATE/15
chef's selection of local artisan cheese and garnishes

"SAVORY" CROISSANT BASKET/ 12
3 warm everything cream cheese-filled croissants

"SWEET" MINI CROISSANT BASKET/ 12
2 warm plain & 2 warm chocolate croissants 

SANDWICHES/BURGERS 
choice of baby greens, house made malt vinegar potato chips or shoestring french fries

"BLT"/16
neuske bacon, tomato, bibb lettuce, herb mayonnaise, toasted pain de mie

GRILLED VEGETABLES AND BURRATA/16
marinated & grilled vegetables, burrata, basil pesto, toasted ciabatta

LR&B "FRENCH DIP"/21
braised beef short ribs, melted provolone, balsamic onions, horseradish cream, toasted ciabatta                     

"AU POIVRE" BURGER/18
8 oz char grilled angus beef patty, caramelized onions, au poivre sauce, toasted brioche bun 

SALADS
add  protein
grilled chicken/8
confit tuna/8         
grilled salmon/10     

BIBB LETTUCE/14
tender bibb lettuce leaves, fresh herbs, shallots, lemon-dijon dressing

GEM/11
gem lettuce, creamy parmesan-black pepper dressing, sardinian pecorino, crostini               

JARDINIERE A LA NIÇOISE/15
gem lettuce, hard-boiled egg, potato, haricot vert, olives, tomato, radish, red wine vinaigrette

ENTREE

VILLAGE YOGURT PARFAIT/16
greek yogurt, granola, seasonal berries & purée

LR&B EGGS BENEDICT/21
2 soft poached eggs, toasted brioche, spinach, hollandaise, fingerlings
choice of jambon de bayonne or smoked salmon

FRENCH TOAST/16
egg battered thick cut brioche, whipped crème fraîche, blueberries, toasted almonds, maple syrup

BUTTERNUT SQUASH/21
brussels, dried cranberries, french lentils, goat cheese, pomegranate jus, crispy shallots

RAVIOLI/22
pea & roasted shallot filled ravioli, toasted pine nuts, black truffle butter

RIGATONI/21
braised beef short ribs, tomato sauce, spring peas, herbs, fresh grated pecorino

“MOULES"/23
1.5 lb. p.e.i mussels poached in white wine, shallots, herb butter, “frites”

TROUT/26
"amandine" haricot vert, cauliflower, corn, lemon-caper "beurre-noisette"

SALMON/26
roasted sunchokes, apple, cippolini, cider-thyme jus

STEAK "AU POIVRE"/ 48
8 oz pan roasted filet mignon of beef, sauce au poivre, frites

SIDES
neuske bacon/6            
mac-n-cheese/10      
fries/5             
parmesan & herb fries/6
truffle fries/7      


KIDS 

served with 1 scoop of vanilla, strawberry or chocolate ice cream

mac-n-cheese/10

brioche grilled cheese/10

hamburger/10

cheeseburger/12

breaded chicken breast/12

yogurt & berries/10


CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE RISK OF FOODBORN ILLNESS ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS


Updated 3/31/25